📍 Where this dish comes from: Normandy (Normandie)
Discover the history of this region →
Discover the history of this region →
Guinea fowl — more deeply flavored than chicken, leaner than duck — braised with woodland mushrooms, thyme, and a generous pour of Cognac and cream in a dish that celebrates the French forest. Guinea fowl’s gamey, complex meat is perfectly balanced by the richness of the mushroom cream sauce.
What You’ll Need
Servings: 4 servings
Calories: 460kcal
Ingredients
- 1 guinea fowl jointed into 8 pieces (or 4 leg quarters)
- 400 g mixed wild mushrooms (chanterelles, porcini, oyster)
- 3 tbsp butter
- 2 shallots diced
- 3 garlic cloves
- 50 ml Cognac
- 150 ml dry white wine
- 200 ml chicken stock
- 250 ml heavy cream
- Fresh thyme, bay leaf
- Flat-leaf parsley to finish
- Salt and pepper
Instructions
- Season guinea fowl generously. Brown all pieces in butter over high heat until deep golden.
- Add shallots and garlic, cook 3 minutes. Add Cognac and carefully flambé.
- Add white wine, reduce by half. Add stock, thyme, and bay leaf.
- Cover and braise on low heat 35–40 minutes until legs are tender.
- Remove guinea fowl. Add mushrooms to the pan and cook 8 minutes until golden.
- Add cream and reduce sauce 10 minutes until coating consistency.
- Return guinea fowl to sauce. Season, scatter parsley, and serve.
Nutrition
Serving: 1serving | Calories: 460kcal | Protein: 44g | Fat: 26g | Fiber: 2g
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Health Benefits
- Guinea fowl tends to be leaner than chicken while providing good amounts of iron and zinc.
- Wild mushrooms like chanterelles provide vitamin D2 and a range of B vitamins.
- The braising liquid reduces into a gelatin-rich sauce, studied for its potential role in joint health.
Pairs Well With
- Ratatouille Provençale
- Céleri Rémoulade Keto